Asahi, 2250 Clarendon Blvd Ste G, Arlington, VA - Restaurant inspection findings and violations

Business Info

Restaurant: Asahi
Address: 2250 Clarendon Blvd Ste G, Arlington, Virginia
Total inspections: 10
Last inspection: Sep 29, 2009

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Violation code	Inspection Date	Inspection Type	Critical violations	Non-Critical violations	Details / Comments
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the big five foodborne illnesses and their associated symptoms. 2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. 3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food (sushi) with their bare hands. 3-302.11 - Critical Raw chicken over rice and raw eggs over cabbage in walk-in. 3-402.11 - Critical Repeat No parasite destruction letter for flounder. 3-603.11 - Critical Repeat The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.- No consumer advisory on menu/carry-out menu.- No disclosure () on sushi a la carte menu. 5-203.14A* - Critical Repeat Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink. 5-205.15B - No hot water at hand sink in kitchen.	September 29, 2009	Critical Procedures	6	1	Details / Comments
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish, sushi. 3-304.11 - Critical The scoop handle was stored in the drinking ice in the ice machine. A bottle of water was cooling in the drinking ice inside the ice machine. Vegetables wrap in newspaper inside the WIC. 3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored, a serving scoop stored in standing water. 3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily. 3-402.12A - Corrected During Inspection No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. 4-201.11 - Repeat The micro wave oven and blender. are not designed and constructed to be durable. 4-202.16 - Repeat The nonfood-contact surface of the cardboard boxes are is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained, the cook is lining the prep table shelf with cardboard..Soda creates are use to stored soda syrup boxes. 4-402.11 - The drop sink need caulking around it. 4-502.13 - Manufacturer containers were observed reused for the storage of other food products and soap. 4-903.12 - Clean equipment/utensils were found stored under the hand sink. 5-202.13 - Critical Repeat An air gap between the water supply inlet and the flood level rim of the spray hose is not at least twice the diameter of the water supply inlet or less than 1 inch. 5-205.15B - The 3-part sink is draining slow. 6-501.12 - The floor behind the cooking line and the piping need cleaning. 7-102.11 - Critical Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material, soap container with no label.	April 16, 2009	Routine	4	10	Details / Comments
2-102.11C - Critical The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment. 2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation. peanuts,treenuts, soy, wheat gluten, seafood, shellfish, dairy (milk/eggs) 2-102.11C - Critical The person in charge did not demonstrate their knowledge of how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. HANDOUT GIVEN 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the major foodborne illnesses and symptoms. e.coli, salmonella typii, hepatitis A, norovirus and shigella 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish. 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish. 2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food). 2-301.14 - Critical A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands. Handwashing not observed because dispensing soap was missing from one of the handsinks in the suishi area. 3-402.11 - Critical Repeat Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Fresh salmon and flounder do not have parasite destruction letters or records. No letters for the other raw fish served either (except tuna/see below). 3-501.16A2 - Critical The following were cold holding at improper temperatures: bean sprouts 47 F,bean paste 45 F, rice 45 F 3-501.17A - Critical Food prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. There is no date marking system for the food. prepared dishes like vegetables, suishi, meat 3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The menu does not indicate which items are undercooked or raw. 4-702.11 - Critical Utensils were observed not washed and sanitized properly in the three-compartment sink because all the stoppers were missing. 5-203.14A - Critical** Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.	December 04, 2008	Critical Procedures	-	-	Details / Comments
3-304.12 - Food preparation and dispensing utensils are improperly stored. Rice scoop was observed in container of room temperature standing water. 3-402.11 - Critical Repeat Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Flounder and salmon arrive from distributor (Kolomo Inc) fresh, and is not frozen for parasite destruction in establishment. 4-201.11 - The Sharp microwave and the home standard toaster oven are not designed and constructed to be durable. 4-202.16 - The nonfood-contact surface of the inverted soda crates used as shelving are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained. 4-601.11A - Critical Repeat The interior of the ice machine is not clean to sight and touch. The interior top has accumulation of black mold. 4-903.11 - Cases of food stored on the floor in the walk in. 5-202.13 - Critical An air gap between the water supply inlet and the flood level rim of the prep sink spray hose is not at least twice the diameter of the water supply inlet or less than 1 inch. 5-205.11 - Repeat The handwashing sinks behind the counter are used for purposes other than handwashing. 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No handwash sign in women's restroom. 6-501.16 - Repeat After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.	June 10, 2008	Routine	3	7	Details / Comments
3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.- Raw shell eggs observed stored over RTE sauce and oranges in the walk-in. 3-402.11 - Critical Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.- Several raw types of fish for consumption are not properly parasite destructed before service. All fish served raw for consumption must be parasite destructed. If the fish is not parasite destructed, it may NOT be offered in raw form. 3-603.11 - Critical The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.- Consumer Advisory is missing from sushi menu. - Disclosure is missing from dine-in menu. 4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior panel of ice machine.	January 15, 2008	Critical Procedures	4	0	Details / Comments
2-401.11 - Corrected During Inspection Critical The personnel is drinking from an uncovered container in the kitchen area. 3-301.11 - Corrected During Inspection Critical A scoop with no handles was found in the corn starch. 3-302.11 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish stored over rice in the kitchen. 3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw beef stored over seafood in the 2-dr Delfield. Raw chicken stored over crab in the prep refrigerator. Raw beef dumpling stored over pork in the prep refrigerator. Raw chicken and beef stored over ready to eat food in the walk in refrigerator. 3-303.12 - Unpacked food is being stored in direct contact with undrained ice (carrots and potatoes). 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. A bowl of rice was stored on the floor in the kitchen. Sushi sauce and oil was stored on the floor in the kitchen. Food was stored on the floor in the walk in refrigerator. 3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. An uncovered container of sugar was stored by the kitchen hand sink drain. 4-101.111 - The nonfood contact surface of the cardboard lining underneath the counter in the kitchen is not corrosion resistant, nonabsorbent, and/or smooth. 4-202.16 - The nonfood contact surface of the metal table in the kitchen is no longer easily cleanable on its lowest shelf. 4-501.11 - The smaller stove was observed in a state of disrepair and damaged (broken). 4-502.13 - Repeat Manufacturer containers were observed reused for the storage of food. Peanut container used to store wasabee sauce and garlic container used to store dressing, 4-602.13 - The nonfood contact surface of the oven, fryer, and stove had accumulations of grime and debris. 5-205.11 - Corrected During Inspection The handwashing station at the kitchen is being used to store the ice scoop. 5-205.11 - The handwashing station at the sushi station is being used to rinse oranges. 5-205.11 - Corrected During Inspection The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing. 6-201.12 - Corrected During Inspection Utility service lines was blocking the kitchen hand sink (an extension cord). 6-202.112 - The entire staff was observed sleeping in the chairs n the restaurant. They were laying on the chairs at each table with blankets. 6-301.11 - Soap was not provided at the handwashing facility in the kitchen. 6-501.12 - The floor is covered in grease under the oven and fryer areas. 6-501.16 - Corrected During Inspection Mops and brooms are not hung up to air dry. 8-304.11 - The permit is not posted in a location that is conspicuous to consumers.	January 30, 2007	Routine	3	14	Details / Comments
2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints. 3-302.11 - Critical Unwrapped or uncovered food in the tempura batter in the walk in refrigerator. 3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw eggs stored over tofu. 3-302.11 - Critical Raw beef and pork stored over tofu and soft shelled crabs.. 3-302.12 - Repeat Unlabeled food containers sugar, sushi sauce and other adjacent containers are unlabelled. 3-402.12 - Repeat No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. 4-101.111 - Repeat Raw wood shelving underneath sushi bar (underneath the plate storage). 4-203.12 - The ambient (air/water) temperature measuring device(Fahrenheit) located in the sushi display case refrigerators are not accurate (broken). 4-502.13 - Repeat Kikkoman soy sauce and Sam Wang tofu containers were used for the storage of flour and tempura batter respectively. 5-501.113 - Outside refuse container was uncovered (trash and cardboard). 6-202.15 - Corrected During Inspection The front door of the establishment was propped open. 6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (women's rest-room). 8-405.11 - The permit holder did not correct critical violations at the time of the inspection or within 10 days of the inspection. 8-406.11 - The permit holder failed to correct the non- critical violations of the inspection report by the date agreed or within 90 days of the inspection.	April 12, 2006	Routine	1	11	Details / Comments
3-302.11 - Corrected During Inspection Critical Repeat Raw meat stored over ready-to-eat (RTE) food in the refrigeration unit. 3-302.12 - Repeat Some bulk food containers not labeled (Rice, flour). 3-304.12 - Repeat In-use utensils improperly stored between use: rice scoop. 3-304.14 - Repeat Wiping cloths improperly stored between use. 3-402.11 - Critical Repeat Raw fish (flounder) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. 3-402.12 - Repeat No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. 3-501.13 - Improper methods used to thaw frozen squid. 4-501.11 - Door gaskets torn on prep refrigerator. 4-502.13 - Kikkoman Soy Sauce containes were observed reused for the storage of flour, sugar... 4-601.11 - Walkin shelves in need of cleaning. 4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE). 6-301.12 - No disposable towels were provided at the kitchen hand sink. 6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the hand sinks.	September 27, 2005	Routine	2	11	Details / Comments
2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. 2-402.11 - Employees observed working in the food service area without proper hair restraints. 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored above RTE. 3-302.12 - Som food containers were unlabeled. 3-304.12 - In-use utensils improperly stored between use. Scoops and tongs stored in standing water. 3-304.14 - Wiping cloths improperly stored between use. 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Soda cartons stored on floor. 3-402.11 - Critical Raw fish (flounder) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. 3-402.12 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. 4-101.111 - Repeat The raw wood shelving in the sushi bar area is not nonabsorbent.Cardboard boxes used to line floor.Aluminum foil lining containers. 4-501.11 - Repeat The door gasket of the refrigerator are damaged.Cabinet laminate peeling off. 4-601.11A - Critical The ice mmachine were observed soiled to sight and touch. 5-205.11 - The handwashing facility located at the front service area is blocked, preventing access by employees for easy handwashing. 7-201.11 - Critical Containers of cleaners are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.	April 08, 2005	Routine	5	9	Details / Comments
2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils. 2-402.11 - Employees observed working in the food service area without proper hair restraints. 3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored above RTE. 3-302.12 - Som food containers were unlabeled. 3-304.12 - In-use utensils improperly stored between use. Scoops and tongs stored in standing water. 3-304.14 - Wiping cloths improperly stored between use. 3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Soda cartons stored on floor. 3-402.11 - Critical Raw fish (flounder) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. 3-402.12 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form. 4-101.111 - Repeat The raw wood shelving in the sushi bar area is not nonabsorbent.Cardboard boxes used to line floor.Aluminum foil lining containers. 4-501.11 - Repeat The door gasket of the refrigerator are damaged.Cabinet laminate peeling off. 4-601.11A - Critical The ice mmachine were observed soiled to sight and touch. 5-205.11 - The handwashing facility located at the front service area is blocked, preventing access by employees for easy handwashing. 7-201.11 - Critical Containers of cleaners are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.	April 08, 2005	Routine	5	9	Details / Comments

September 29, 2009 (Critical Procedures)

Violations:

2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the big five foodborne illnesses and their associated symptoms.
CORRECTED.Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
CORRECTED.Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
3-301.11 - Critical Employees observed contacting ready-to-eat (RTE) food (sushi) with their bare hands.
Except when washing fruits and vegetables as specified under 3-302.15 or as specified in paragraph (D) of this section, food employees may not contact exposed, RTE food with their bare hands and shall use suitable utensils such as deli tissue, spatulas, tongs, single-use gloves, or dispensing equipment.
3-302.11 - Critical Raw chicken over rice and raw eggs over cabbage in walk-in.
Food shall be protected from cross contamination by separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food.
3-402.11 - Critical Repeat No parasite destruction letter for flounder.
Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin Tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacutured fish. Fish from natural bodies of water may carry parasitic worms that can infect and injure consumers who eat such raw fish dishes as sushi, ceviche, green (lighting marinated) herring, and cold-smoked salmon. The worms are often deeply imbedded inside fish muscle. Thorough freezing kills these worms if the fish are subjected to a low enough temperature for a long enough time.
3-603.11 - Critical Repeat The food establishment serves or sells raw or undercooked food and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.- No consumer advisory on menu/carry-out menu.- No disclosure (*) on sushi a la carte menu.
The permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
5-203.14A - Critical Repeat Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.
5-205.15B - No hot water at hand sink in kitchen.
CORRECTED.A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.

Comments:
Be sure to wash hands frequently and prior to glove use.

April 16, 2009 (Routine)

Violations:

2-102.11C - Critical Repeat The person in charge did not demonstrate their knowledge of the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish, sushi.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish.
3-304.11 - Critical The scoop handle was stored in the drinking ice in the ice machine. A bottle of water was cooling in the drinking ice inside the ice machine. Vegetables wrap in newspaper inside the WIC.
Food shall only contact surfaces of: (A) Equipment and utensils that are cleaned as specified under Part 4-6 of this Code and sanitized as specified under Part 4-7 of this Code; or (B) Single-service and single-use articles. Pathogens can be transferred to food from utensils that have been stored on surfaces which have not been cleaned and sanitized. They may also be passed on by consumers or employees directly, or indirectly from used tableware or food containers. Some pathogenic microorganisms survive outside the body for considerable periods of time. Food that comes into contact directly or indirectly with surfaces that are not clean and sanitized is liable to such contamination. The handles of utensils, even if manipulated with gloved hands, are particularly susceptible to contamination.
3-304.12 - Repeat Food preparation and dispensing utensils are improperly stored, a serving scoop stored in standing water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
3-304.14 - Cloths in-use for wiping counters and other equipment surfaces are not held between uses in a chemical sanitizer solution of proper concentration; and/or not laundered daily.
Cloths in-use for wiping counters and other equipment surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under section 4-501.114; and (2) Laundered daily as specified under paragraph 4-802.11(D). Soiled wiping cloths, especially when moist, can become breeding grounds for pathogens that could be transferred to food. Any wiping cloths that are not dry (except those used once and then laundered) must be stored in a sanitizer solution at all times, with the proper sanitizer concentration in the solution. Wiping cloths soiled with organic material can overcome the effectiveness of, and neutralize, the sanitizer. The sanitizing solution must be changed as needed to minimize the accumulation of organic material and sustain proper concentration. Proper sanitizer concentration should be ensured by checking the solution periodically with an appropriate chemical test kit.
3-402.12A - Corrected During Inspection No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Except as specified in paragraph 3-402.11(B) and paragraph (B) of this section, if raw, raw-marinated, partially cooked, or marinated-partially cooked fish are served or sold in ready-to-eat form, the person in charge shall record the freezing temperature and time to which the fish are subjected and shall retain the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. Records must be maintained to verify that the critical limits required for food safety are being met. Records provide a check for both the operator and the regulator in determining that monitoring and corrective actions have taken place.
4-201.11 - Repeat The micro wave oven and blender. are not designed and constructed to be durable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
4-202.16 - Repeat The nonfood-contact surface of the cardboard boxes are is not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained, the cook is lining the prep table shelf with cardboard..Soda creates are use to stored soda syrup boxes.
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
4-402.11 - The drop sink need caulking around it.
Equipment that is fixed because it is not easily movable shall be installed so that it is: (1) Spaced to allow access for cleaning along the sides, behind, and above the equipment; (2) Spaced from adjoining equipment, walls, and ceilings a distance of not more than 1 millimeter or one thirty-second inch; or (3) Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage. This section is designed to ensure that fixed equipment is installed in a way that: 1. Allows accessibility for cleaning on all sides, above, and underneath the units or minimizes the need for cleaning due to closely abutted surfaces; 2. Ensures that equipment that is subject to moisture is sealed; 3. Prevents harborage of insects and rodents; and 4. Provides accessibility for the monitoring of pests.
4-502.13 - Manufacturer containers were observed reused for the storage of other food products and soap.
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
4-903.12 - Clean equipment/utensils were found stored under the hand sink.
Discontinue storage of clean equipment and utensils under sources of possible contamination or in other areas subject to contamination.
5-202.13 - Critical Repeat An air gap between the water supply inlet and the flood level rim of the spray hose is not at least twice the diameter of the water supply inlet or less than 1 inch.
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). During periods of extraordinary demand, drinking water systems may develop negative pressure in portions of the system. If a connection exists between the system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Standing water in sinks, dipper wells, steam kettles, and other equipment may become contaminated with cleaning chemicals or food residue. To prevent the introduction of this liquid into the water supply through back siphonage, various means may be used. The water outlet of a drinking water system must not be installed so that it contacts water in sinks, equipment, or other fixtures that use water. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow.
5-205.15B - The 3-part sink is draining slow.
A plumbing system shall be maintained in good repair. Improper repair or maintenance may result in the creation of obnoxious odors or nuisances, and may also adversely affect the operation of warewashing equipment or other equipment which depends on sufficient volume and pressure to perform its intended functions.
6-501.12 - The floor behind the cooking line and the piping need cleaning.
Physical facilities shall be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
7-102.11 - Critical Working containers used for storing poisonous or toxic materials are not clearly and/or individually identified with the common name of the material, soap container with no label.
Working containers used for storing poisonous or toxic materials such as cleaners and sanitizers taken from bulk supplies shall be clearly and individually identified with the common name of the material. It is common practice in food establishments to purchase many poisonous or toxic materials including cleaners and sanitizers in bulk containers. Working containers are frequently used to convey these materials to areas where they will be used, resulting in working containers being stored in different locations in the establishment. Identification of these containers with the common name of the material helps prevent the dangerous misuse of the contents.

Comments:
The sink behind the sushi cook need to designited as a drop sink, the soup dispenser and the washing sign need to be removed.

December 04, 2008 (Critical Procedures)

Violations:

2-102.11C - Critical The person in charge did not demonstrate their knowledge of correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining correct procedures for cleaning and sanitizing utensils and food-contact surfaces of equipment.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation. **peanuts,treenuts, soy, wheat gluten, seafood, shellfish, dairy (milk/eggs)
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing foods identified as major food allergens and the symptoms that a major food allergen could cause in a sensitive individual who has an allergic relation.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees. HANDOUT GIVEN
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining how the person in charge, food employees, and conditional employees comply with reporting responsibilities and exclusion or restriction of food employees.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the major foodborne illnesses and symptoms. ** e.coli, salmonella typii, hepatitis A, norovirus and shigella
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include describing the symptoms associated with the diseases that are transmissible through food.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include explaining the hazards involved in the consumption of raw or undercooked meat, poultry, eggs, and fish.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required food temperatures and times for the safe cooking of potentially hazardous food (time/temperature control for safety food) including meat, poultry, eggs, and fish.
2-102.11C - Critical The person in charge did not demonstrate their knowledge of the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
Based on the risks inherent to the food operation, during inspections and upon request the person in charge shall demonstrate to the regulatory authority knowledge of foodborne disease prevention, application of the hazard analysis and critical control point principles, and the requirements of this Code. The person in charge shall demonstrate this knowledge by responding correctly to the inspector's questions as they relate to the specific food operation. The areas of knowledge include stating the required temperatures and times for the safe refrigerated storage, hot holding, cooling, and reheating of potentially hazardous food (time/temperature control for safety food).
2-301.14 - Critical A food employee did not clean their hands and/or exposed portions of their arms before engaging in food preparation and/or working with clean equipment or after other activities that contaminate the hands. Handwashing not observed because dispensing soap was missing from one of the handsinks in the suishi area.
Food employees shall clean their hands and exposed portions of their arms as specified under section 2-301.12 immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and: (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling service animals or aquatic animals as specified in paragraph 2-403.11(B); (D) After coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled equipment or utensils; (F) During food preparation, as often as necessary to remove soil and contamination when changing tasks; (G) When switching between working with raw food and working with ready-to-eat food; (H) Before donning gloves for working with food; and (I) After engaging in other activities that contaminate the hands.
3-402.11 - Critical Repeat Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Fresh salmon and flounder do not have parasite destruction letters or records. No letters for the other raw fish served either (except tuna/see below).
Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin Tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacutured fish. Fish from natural bodies of water may carry parasitic worms that can infect and injure consumers who eat such raw fish dishes as sushi, ceviche, green (lighting marinated) herring, and cold-smoked salmon. The worms are often deeply imbedded inside fish muscle. Thorough freezing kills these worms if the fish are subjected to a low enough temperature for a long enough time.
3-501.16A2 - Critical The following were cold holding at improper temperatures: bean sprouts 47 F,bean paste 45 F, rice 45 F
Except during preparation, cooking, or cooling, or when time is used as the public health control as specified under section 3-501.19, and except as specified under paragraph (B) of this section, Potentially Hazardous Food (Time/Temperature Control for Safety Food) shall be maintained at 5°C (41°F) or less. Bacterial growth and/or toxin production can occur if potentially hazardous food (time/temperature control for safety food) remains in the temperature "Danger Zone" of 5°C to 57°C (41°F to 135°F) too long. Up to a point, the rate of growth increases with an increase in temperature within this zone. Beyond the upper limit of the optimal temperature range for a particular organism, the rate of growth decreases. Operations requiring heating or cooling of food should be performed as rapidly as possible to avoid the possibility of bacterial growth.
3-501.17A - Critical Food prepared and held in the food establishment for more than 24 hours is not clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded. There is no date marking system for the food. **prepared dishes like vegetables, suishi, meat
Except when packaging food using a reduced oxygen packaging method as specified under section 3-502.12, refrigerated, ready-to-eat, potentially hazardous food (time/temperature control for safety food) prepared and held in a food establishment for more than 24 hours shall be clearly marked to indicate the date or day by which the food shall be consumed on the premises, sold, or discarded, based on the temperature of 5°C (41°F) or less for a maximum of 7 days. The day of preparation shall be counted as Day 1. A date marking system that meets the criteria of this section may include: (1) Using a method approved by the regulatory authority for refrigerated, ready-to-eat potentially hazardous food (time/temperature control for safety food) that is frequently rewrapped, such as lunchmeat or a roast, or for which date marking is impractical, such as soft serve mix or milk in a dispensing machine; (2) Marking the date of day of preparation, with a procedure to discard the food or on before the last date or day by which the food must be consumed on the premises, sold, or discarded; (3) Marking the date or day the original container is opened in a food establishment, with a procedure to discard the food on or before the last date or day by which the food must be consumed on the premises, sold, or discarded as specified under paragraph (B) of this section; or (4) Using calendar dates, days of the week, color-coded marks, or other effective marking methods, provided that the marking system is disclosed to the regulatory authority upon request. This section does not apply to individual meal portions served or repackaged for sale from a bulk container upon a consumer's request.
3-603.11 - Critical Repeat The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. The menu does not indicate which items are undercooked or raw.
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
4-702.11 - Critical Utensils were observed not washed and sanitized properly in the three-compartment sink because all the stoppers were missing.
Provide stoppers for the three-compartment sink inorder to properly wash, rinse and sanitize utensils.
5-203.14A - Critical Observed that the pre-wash spray hose extend below the flood rim level of the sink basin at the 3-vat sink.
Alter or repair the pre-wash spray hose component to provide the necessary separation between the water supply and the flood rim level of the sink basin or install an approved backflow prevention device. The minimum allowable separation distance must be at least 2x the diameter of the water supply inlet and at least 1 inch.

Comments:
No food probe thermometer was in the establishment. PCO visited today.

June 10, 2008 (Routine)

Violations:

3-304.12 - Food preparation and dispensing utensils are improperly stored. Rice scoop was observed in container of room temperature standing water.
During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: (A) In the food with their handles above the top of the food and the container; (B) In food that is not potentially hazardous (time/temperature control for safety food) with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; (C) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at least every 4 hours; (D) In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; (E) In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not potentially hazardous (time/temperature control for safety food); or (F) In a container of water if the water is maintained at a temperature of at least 57°C (135°F) and the container is cleaned at a frequency specified under Subparagraph 4-602.11(D)(7).
3-402.11 - Critical Repeat Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction. Flounder and salmon arrive from distributor (Kolomo Inc) fresh, and is not frozen for parasite destruction in establishment.
Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin Tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacutured fish. Fish from natural bodies of water may carry parasitic worms that can infect and injure consumers who eat such raw fish dishes as sushi, ceviche, green (lighting marinated) herring, and cold-smoked salmon. The worms are often deeply imbedded inside fish muscle. Thorough freezing kills these worms if the fish are subjected to a low enough temperature for a long enough time.
4-201.11 - The Sharp microwave and the home standard toaster oven are not designed and constructed to be durable.
Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Equipment and utensils must be designed and constructed to be durable and capable of retaining their original characteristics so that such items can continue to fulfill their intended purpose for the duration of their life expectancy and to maintain their easy cleanability. If they can not maintain their original characteristics, they may become difficult to clean, allowing for the harborage of pathogenic microorganisms, insects, and rodents. Equipment and utensils must be designed and constructed so that parts do not break and end up in food as foreign objects or present injury hazards to consumers. A common example of presenting an injury hazard is the tendency for tines of poorly designed single service forks to break during use.
4-202.16 - The nonfood-contact surface of the inverted soda crates used as shelving are not free of unnecessary ledges, projections, and crevices, and/or designed and constructed to be easily cleanable or maintained.
Nonfood-contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Hard-to-clean areas could result in the attraction and harborage of insects and rodents and allow the growth of foodborne pathogenic microorganisms. Well-designed equipment enhances the ability to keep nonfood-contact surfaces clean.
4-601.11A - Critical Repeat The interior of the ice machine is not clean to sight and touch. The interior top has accumulation of black mold.
Equipment food-contact surfaces and utensils shall be clean to sight and touch. The objective of cleaning focuses on the need to remove organic matter from food-contact surfaces so that sanitization can occur.
4-903.11 - Cases of food stored on the floor in the walk in.
Single-service and single-use articles shall be stored as specified under section (A) of this section and shall be kept in the original protective package or stored by using other means that afford protection until used. Clean equipment and multiuse utensils which have been cleaned and sanitized, laundered linens, and single-service and single-use articles can become contaminated before their intended use in a variety of ways such as through water leakage, pest infestation, or other insanitary condition.
5-202.13 - Critical An air gap between the water supply inlet and the flood level rim of the prep sink spray hose is not at least twice the diameter of the water supply inlet or less than 1 inch.
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or nonfood equipment shall be at least twice the diameter of the water supply inlet and may not be less than 25 mm (1 inch). During periods of extraordinary demand, drinking water systems may develop negative pressure in portions of the system. If a connection exists between the system and a source of contaminated water during times of negative pressure, contaminated water may be drawn into and foul the entire system. Standing water in sinks, dipper wells, steam kettles, and other equipment may become contaminated with cleaning chemicals or food residue. To prevent the introduction of this liquid into the water supply through back siphonage, various means may be used. The water outlet of a drinking water system must not be installed so that it contacts water in sinks, equipment, or other fixtures that use water. Providing an air gap between the water supply outlet and the flood level rim of a plumbing fixture or equipment prevents contamination that may be caused by backflow.
5-205.11 - Repeat The handwashing sinks behind the counter are used for purposes other than handwashing.
A handwashing sink may not be used for purposes other than handwashing. Sinks used for food preparation and warewashing can become sources of contamination if used as handwashing facilities by employees returning from the toilet or from duties which have contaminated their hands.
6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees and/or is not clearly visible to food employees. No handwash sign in women's restroom.
A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A sign or poster is required to remind food employees to wash their hands.
6-501.16 - Repeat After use, the mop is not placed in a position that allows it to air-dry without soiling walls, equipment, or supplies.
After use, mops shall be placed in a position that allows them to air-dry without soiling walls, equipment, or supplies. Mops can contaminate food and food preparation areas if not properly cleaned and stored after use. Mops should be cleaned and dried in a sanitary manner away from food flow areas.

January 15, 2008 (Critical Procedures)

Violations:

3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit.- Raw shell eggs observed stored over RTE sauce and oranges in the walk-in.
CORRECTED.Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-402.11 - Critical Raw, raw marinated, partially cooked, or marinated-partially cooked fish for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.- Several raw types of fish for consumption are not properly parasite destructed before service. All fish served raw for consumption must be parasite destructed. If the fish is not parasite destructed, it may NOT be offered in raw form.
Before service or sale in ready-to-eat form, raw, raw marinated, partially cooked, or marinated-partially cooked fish shall be: (1) Frozen and stored at a temperature of -20°C (-4°F) or below for a minimum of 168 hours (7 days) in a freezer; (2) Frozen at -35°C (-31°F) or below for a minimum of 15 hours; or (3) Frozen at -35°C (-31°F) or below until solid and stored at -20°C (-4°F) or below for a minimum of 24 hours. This section does not apply to: (1) Molluscan shellfish; (2) Tuna of the species Thunnus alalunga, Thunnus albacares (Yellowfin Tuna), Thunnus atlanticus, Thunnus maccoyii (Bluefin tuna, Southern), Thunnus obesus (Bigeye tuna), or Thunnus thynnus (Bluefin tuna, Northern); or (3) Aquacultured fish, such as salmon, that: (a) If raised in open water, are raised in net-pens, or (b) Are raised in land-based operations such as ponds or tanks, and (c) Are fed formulated feed, such as pellets, that contains no live parasites infective to the aquacutured fish. Fish from natural bodies of water may carry parasitic worms that can infect and injure consumers who eat such raw fish dishes as sushi, ceviche, green (lighting marinated) herring, and cold-smoked salmon. The worms are often deeply imbedded inside fish muscle. Thorough freezing kills these worms if the fish are subjected to a low enough temperature for a long enough time.
3-603.11 - Critical The food establishment serves or sells raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, and the permit holder does not inform consumers of the significantly increased risk consuming such foods by way of a disclosure and reminder using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means.- Consumer Advisory is missing from sushi menu. - Disclosure is missing from dine-in menu.
Except food establishments that serve a highly susceptible population or have received a variance from our department, if an animal food such as beef, eggs, fish, lamb, milk, pork, poultry, or shellfish is served or sold raw, undercooked, or without otherwise being processed to eliminate pathogens, either in ready-to-eat form or as an ingredient in another ready-to-eat food, the permit holder shall inform consumers of the significantly increased risk of consuming such foods by way of a disclosure and reminder, as specified in paragraphs (B) and (C) of this section using brochures, deli case or menu advisories, label statements, table tents, placards, or other effective written means. (B) Disclosure shall include: (1) A description of the animal-derived foods, such as "oysters on the half shell (raw oysters)," "raw-egg Caesar salad," and "hamburgers (can be cooked to order);" or (2) Identification of the animal-derived foods by asterisking them to a footnote that states that the items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. (C) Reminder shall include asterisking the animal-derived foods requiring disclosure to a footnote that states: (1) Regarding the safety of these items, written information is available upon request; (2) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness; or (3) Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. At issue is the role of government agencies, the regulated industry, and others in providing notice to consumers that animal-derived foods that are not subjected to adequate heat treatment pose a risk because they may contain biological agents that cause foodborne disease.
4-601.11A - Critical The following utensils were observed soiled to sight and touch: interior panel of ice machine.
Clean and sanitize these surfaces for food contact.

Comments:
This is a Critical Procedure Inspection where the emphasis is on those risk factors that most directly affect the safe and sanitary preparation and service of food. Other less critical items, if observed, are not mentioned in this report but are brought to the food manager's attention for correction.

OTHER VIOLATIONS:
- Chlorine sanitizer in the bucket observed at 200ppm+- CORRECTED.
- Utensils observed in front sushi hand sink- CORRECTED.
- Large container of sugar observed on floor in front of rear kitchen hand sink- CORRECTED.
- Hot water observed turned off at rear kitchen hand sink- CORRECTED.
- No soap or paper towels observed at front sushi hand sink- CORRECTED.
Big five foodborne illness info sheet was reviewed and left with the Certified Food Manager.
All holding temperatures found adequate.
Pest Control: monthly
Food thermometer: ok
Test kit: ok
Consumer Advisory: needed
Dishmachine: 50-100ppm
Gloves: ok

January 30, 2007 (Routine)

Violations:

2-401.11 - Corrected During Inspection Critical The personnel is drinking from an uncovered container in the kitchen area.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of: (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
3-301.11 - Corrected During Inspection Critical A scoop with no handles was found in the corn starch.
Use suitable utensils with handles to dispense food in order to minimize the risk of contaminating food through hand-to-food contact.
3-302.11 - Corrected During Inspection Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw fish stored over rice in the kitchen.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.11 - Critical Repeat Different types of raw animal foods stored in such a manner that may cause cross contamination. Raw beef stored over seafood in the 2-dr Delfield. Raw chicken stored over crab in the prep refrigerator. Raw beef dumpling stored over pork in the prep refrigerator. Raw chicken and beef stored over ready to eat food in the walk in refrigerator.
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
3-303.12 - Unpacked food is being stored in direct contact with undrained ice (carrots and potatoes).
Store unpacked food in drained ice.
3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. A bowl of rice was stored on the floor in the kitchen. Sushi sauce and oil was stored on the floor in the kitchen. Food was stored on the floor in the walk in refrigerator.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
3-305.11 - Food stored in a location where it is subject to splash, dust or other contamination. An uncovered container of sugar was stored by the kitchen hand sink drain.
Store food where it is not exposed to splash, dust, or other contamination and/or install an approved, durable and cleanable barrier between the splash source and the food to prevent contamination.
4-101.111 - The nonfood contact surface of the cardboard lining underneath the counter in the kitchen is not corrosion resistant, nonabsorbent, and/or smooth.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-202.16 - The nonfood contact surface of the metal table in the kitchen is no longer easily cleanable on its lowest shelf.
Alter or replace this item to provide an approved surface that is free of unnecessary ledges, projections, and crevices that provides at least a 6" elevation.
4-501.11 - The smaller stove was observed in a state of disrepair and damaged (broken).
Repair the equipment to restore a state of condition that allows for proper operation, accuracy, functioning, maintenance, and cleanability per Parts 4-1 and 4-2 of the Food Code. If unable to repair the equipment, replace the unit. Prior to purchase and installation of any new equipment, contact the Health Department at 703-228-7400 to make sure that the replacement unit meets the specifications of Parts 4-1 and 4-2 of the Food Code.
4-502.13 - Repeat Manufacturer containers were observed reused for the storage of food. Peanut container used to store wasabee sauce and garlic container used to store dressing,
Discontinue the reuse of single-use containers for food storage. Provide approved reusable food storage containers designed for your food storage needs.
4-602.13 - The nonfood contact surface of the oven, fryer, and stove had accumulations of grime and debris.
Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
5-205.11 - Corrected During Inspection The handwashing station at the kitchen is being used to store the ice scoop.
The handwashing facility identified above is to be used for washing hands only.
5-205.11 - The handwashing station at the sushi station is being used to rinse oranges.
The handwashing facility identified above is to be used for washing hands only.
5-205.11 - Corrected During Inspection The handwashing facility located at the kitchen is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
6-201.12 - Corrected During Inspection Utility service lines was blocking the kitchen hand sink (an extension cord).
Utility service lines and pipes shall not be unnecessarily exposed.
6-202.112 - The entire staff was observed sleeping in the chairs n the restaurant. They were laying on the chairs at each table with blankets.
Living or sleeping quarters must be separated from areas used for conducting food establishment operations to preclude potential contamination of food and food-contact surfaces from poisonous or toxic materials, dust or debris, the presence of improperly designed facilities and equipment, and the traffic of unauthorized and/or unnecessary persons or pets.
6-301.11 - Soap was not provided at the handwashing facility in the kitchen.
Hand soap must be provided at all handwashing facilities to encourage proper hand washing. Hand cleanser must always be present to aid in reducing microorganisms and particulate matter found on hands.
6-501.12 - The floor is covered in grease under the oven and fryer areas.
All floors, walls, and ceilings must be cleaned as often as necessary to keep them clean. Cleaning of the physical facilities is an important measure in ensuring the protection and sanitary preparation of food. A regular cleaning schedule should be established and followed to maintain the facility in a clean and sanitary manner.
6-501.16 - Corrected During Inspection Mops and brooms are not hung up to air dry.
Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
8-304.11 - The permit is not posted in a location that is conspicuous to consumers.
Post the permit in a location that is conspicuous to consumers.

April 12, 2006 (Routine)

Violations:

2-402.11 - Repeat Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
3-302.11 - Critical Unwrapped or uncovered food in the tempura batter in the walk in refrigerator.
Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
3-302.11 - Critical Repeat Raw animal food holding in a manner that may cause cross contamination of ready-to-eat food (RTE). Raw eggs stored over tofu.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.11 - Critical Raw beef and pork stored over tofu and soft shelled crabs..
Separate types of raw animal foods from each other such as beef, fish, lamb pork, and poultry during storage, preparation, holding, and display by the following: (a) Using separate equipment for each type. (b) Arranging each type of food in equipment so that cross contamination of one type with another is prevented. (c) Preparing each type of food at different times or in separate areas.
3-302.12 - Repeat Unlabeled food containers sugar, sushi sauce and other adjacent containers are unlabelled.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
3-402.12 - Repeat No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
4-101.111 - Repeat Raw wood shelving underneath sushi bar (underneath the plate storage).
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-203.12 - The ambient (air/water) temperature measuring device(Fahrenheit) located in the sushi display case refrigerators are not accurate (broken).
Provide a temperature measuring device that is accurate within +/- 3 degrees Fahrenheit in the intended range of use.
4-502.13 - Repeat Kikkoman soy sauce and Sam Wang tofu containers were used for the storage of flour and tempura batter respectively.
Discontinue the reuse of single-use containers for flour and tempura batter storage. Provide approved reusable food storage containers designed for your food storage needs.
5-501.113 - Outside refuse container was uncovered (trash and cardboard).
Cover all waste containers when not in continuous use.
6-202.15 - Corrected During Inspection The front door of the establishment was propped open.
Protect the food establishment against the entry of insects and rodents by:1.) Filling or closing holes and other gaps along floors, walls, and ceilings 2.) Closed, tight fitting windows and 3.) Solid, self-closing, tight-fitting doors.Insects and rodents are vectors of disease-causing microorganisms which may be transmitted to humans by contamination of food and food-contact surfaces.
6-301.14 - A sign or poster that notifies food employees to wash their hands is not provided at all handwashing lavatories used by food employees (women's rest-room).
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.
8-405.11 - The permit holder did not correct critical violations at the time of the inspection or within 10 days of the inspection.
All critical violations are to be corrected at the time of the inspection or within 10 days after the inspection.
8-406.11 - The permit holder failed to correct the non- critical violations of the inspection report by the date agreed or within 90 days of the inspection.
All non- critical violations are to be corrected by the date agreed upon or within 90 days of the inspection.

Comments:
Food stored in old/emptied food containers will be thrown out upon the next inspection. Obtain the documentation that ensures that all sushi products were frozen at the proper temperature for the proper period of time.

September 27, 2005 (Routine)

Violations:

3-302.11 - Corrected During Inspection Critical Repeat Raw meat stored over ready-to-eat (RTE) food in the refrigeration unit.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.12 - Repeat Some bulk food containers not labeled (Rice, flour).
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
3-304.12 - Repeat In-use utensils improperly stored between use: rice scoop.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
3-304.14 - Repeat Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
3-402.11 - Critical Repeat Raw fish (flounder) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
3-402.12 - Repeat No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Obtain a written agreement or statement from the supplier stipulating that the fish supplied are frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
3-501.13 - Improper methods used to thaw frozen squid.
Thaw potentially hazardous foods by either of the following methods: a.)Under refrigeration that maintains food temperature at 41°F b.) Completely submerged under running water at a temperature of 70°F or below with sufficient water velocity to agitate and float off loose particles in an overflow c.) As part of the cooking process.
4-501.11 - Door gaskets torn on prep refrigerator.
Repair or replace the @component@ in accordance with the manufacturer's specifications.
4-502.13 - Kikkoman Soy Sauce containes were observed reused for the storage of flour, sugar...
Discontinue the reuse of single-use containers for @FOOD@ storage. Provide approved reusable food storage containers designed for your food storage needs.
4-601.11 - Walkin shelves in need of cleaning.
Maintain nonfood-contact surfaces of equipment clean.
4-603.16 - The three compartment sink with wash, rinse and sanitize basins is not being properly utilized. A distinct, separate water rinse after washing and before sanitizing of utensils and equipment was not observed (WASH-RINSE-SANITIZE).
Properly utilize the 3-compartment sink with wash, rinse and sanitize basins in that order.
6-301.12 - No disposable towels were provided at the kitchen hand sink.
Hand drying devices such as individual disposable paper towels, a Continuous towel system that supplies the user with a clean towel or heated air hand drying device must be provided at all hand washing lavatories to encourage proper hand washing and avoid employees drying their hands on their clothing or other unclean materials.
6-301.14 - Repeat A sign or poster that notifies food employees to wash their hands is not provided at the hand sinks.
Provide a sign or poster that notifies food employees to wash their hands at all handwashing lavatories used by food employees.

April 08, 2005 (Routine)

Violations:

2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
2-402.11 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored above RTE.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.12 - Som food containers were unlabeled.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
3-304.12 - In-use utensils improperly stored between use. Scoops and tongs stored in standing water.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Soda cartons stored on floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
3-402.11 - Critical Raw fish (flounder) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
3-402.12 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
4-101.111 - Repeat The raw wood shelving in the sushi bar area is not nonabsorbent.Cardboard boxes used to line floor.Aluminum foil lining containers.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-501.11 - Repeat The door gasket of the refrigerator are damaged.Cabinet laminate peeling off.
Repair or replace the gaskets in accordance with the manufacturer's specifications.
4-601.11A - Critical The ice mmachine were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact.
5-205.11 - The handwashing facility located at the front service area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
7-201.11 - Critical Containers of cleaners are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

April 08, 2005 (Routine)

Violations:

2-401.11 - Critical Open drinking containers were stored in a manner that may contaminate food, food contact surfaces or utensils.
Employees may drink from a closed beverage container if the container is handled to prevent contamination of (1) The employee's hands (2) The container and (3) Exposed food clean equipment, utensils, and linens and unwrapped single-service and single-use articles.
2-402.11 - Employees observed working in the food service area without proper hair restraints.
Ensure all employees wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed food clean equipment, utensils, and linens, and unwrapped single-service and single-use articles.
3-302.11 - Critical Repeat Raw animal food stored over ready-to-eat (RTE) food in the refrigeration unit. Raw chicken stored above RTE.
Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
3-302.12 - Som food containers were unlabeled.
Label working containers with the common name of its contents. The mistaken use of an ingredient when the consumer has requested that it not be used may result in severe medical consequences.
3-304.12 - In-use utensils improperly stored between use. Scoops and tongs stored in standing water.
Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 140oF and the container.
3-304.14 - Wiping cloths improperly stored between use.
Ensure wet wiping cloths are stored in a chemical sanitizer at the proper concentration between use. Use clean wet wiping cloths for wiping spills from food-contact and nonfood-contact surfaces of equipment.
3-305.11 - Food stored on the floor and/or food stored less than 6" above the floor. Soda cartons stored on floor.
Elevate food storage onto approved shelving with minimum 6" legs or casters.
3-402.11 - Critical Raw fish (flounder) for service or sale in the ready-to-eat form was not frozen to ensure parasite destruction.
Ensure parasite destruction of raw, raw marinated, partially cooked or marinated-partially cooked fish for consumption is frozen throughout to a temperature of -4°F (-20°C) for 168 hours (7 days) in a freezer or at -31°F (-35°C) for 15 hours in a blast freezer.
3-402.12 - No parasite destruction records maintained for raw, raw marinated, partially cooked or marinated-partially cooked fish that are served or sold in ready-to-eat form.
Record the freezing temperature and time to which the fish are subjected and retain the records at the food establishment for 90 calendar days beyond the service or sale of the fish.
4-101.111 - Repeat The raw wood shelving in the sushi bar area is not nonabsorbent.Cardboard boxes used to line floor.Aluminum foil lining containers.
Nonfood contact equipment that is exposed to splash, spillage, food soiling, or requires frequent cleaning must be smooth, durable, and nonabsorbent.
4-501.11 - Repeat The door gasket of the refrigerator are damaged.Cabinet laminate peeling off.
Repair or replace the gaskets in accordance with the manufacturer's specifications.
4-601.11A - Critical The ice mmachine were observed soiled to sight and touch.
Clean and sanitize these surfaces for food contact.
5-205.11 - The handwashing facility located at the front service area is blocked, preventing access by employees for easy handwashing.
Access to the handwashing facility identified above is to be available during all hours of operation. Remove the items preventing its use.
7-201.11 - Critical Containers of cleaners are not properly separated to prevent the contamination of food, equipment, utensils, linens or single service items.
Containers of must be separated by spacing or partitioning to prevent contamination of food, equipment, utensils, linens or single service items.

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Asahi, 2250 Clarendon Blvd Ste G, Arlington, VA - Restaurant inspection findings and violations

Business Info

Violation code

Inspection Date

Inspection Type

Critical violations

Non-Critical violations

Details / Comments

September 29, 2009 (Critical Procedures)

April 16, 2009 (Routine)

December 04, 2008 (Critical Procedures)

June 10, 2008 (Routine)

January 15, 2008 (Critical Procedures)

January 30, 2007 (Routine)

April 12, 2006 (Routine)

September 27, 2005 (Routine)

April 08, 2005 (Routine)

April 08, 2005 (Routine)

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